Ingredients
Scale
- 250g rigatoni pasta
- 100g feta cheese, crumbled
- 100g dried cranberries
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 tablespoon honey
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the rigatoni according to package instructions; drain and let cool.
- In a large bowl, combine the cooled rigatoni, feta cheese, and cranberries.
- In a separate small bowl, whisk together olive oil, lemon juice, honey, salt, and pepper to make the vinaigrette.
- Pour the vinaigrette over the salad and toss gently to combine.
- Garnish with chopped parsley and serve.
Notes
For best texture, store leftovers covered in the refrigerator for one to three days. Keep the vinaigrette separate if storing longer to avoid sogginess.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 340
- Sugar: 10g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 15mg